Seasoning poultry



Sept. 6, 1938. J. MARETA SEASONING POULTRY Filed Feb. 1, 1936 Invenfor fiioi ne y.

Patented Sept. 6, 1938 v UNITED STATES PATENT OFFICE SEASONING POULTRY Joseph Mareta, Marseilles, Ill.

Application February 1, 1936, Serial No. 61,888

1 Claim. (Cl. 99-107) s i v n re tes to se s P y nd hibited for sale and when it is prepared for cookits object is to provide a novel method and appaing. It will be found also that the meat of the ratus for seasoning a fowl when it is dressed so fowl which has been seasoned according to my that the meat of the fowl will. be permeated submethod will be materially tenderized when cooked 5 stantially throughout with the seasoning. The and served. 5 expression seasoning is to be understood as An apparatus for injecting the seasoning is meaning flavoring or preparing in an appeal to shown in the accompanying drawing in which the taste, as distinguished from curing or preserving. figure is a sectional view.

. A further object of the invention is to avoid the The apparatus comprises a liquid tank Ill, an necessity for seasoning :3, fowl as a part of the air pump ll supported on the tank, a pressure 10 cooking operation and to inject liquid seasoning gauge l2, a hose IS, a shut-off valve It, a hand into the meat of the fowl when it is dressed to valve I5, and an injection needle it connected to distribute the seasoning throughout the meat as said valve. The tank having been partly filled distinguished from the ordinary method of with a supply of seasoning, the pump is operated l5 seasoning by sprinkling the seasoning materials until a desired pressure is obtained as indicated on the surface of the fowl. by the gauge. The shut-off valve is then opened Heretofore it has been the practice to season a and the apparatus is ready for use.

' fowl by sprinkling or rubbing the condiments on In injecting the seasoning in the fowl I prethe fOWl as a part Of the Operation f P p r g fer to make injections at a number of different h f w f o n is m hod of nin parts of the fowl to assist in the distribution of 20 is performed by hand, there is no control of the the seasoning in the meat, For example, in a amount of condiments used and. while satlschicken I make injectlonsin both sides of the factory results y be Obtained, it is only by he breast, in both legs, in both wings and in two exercise of great care and skill that this is posplaces on the back. It may be desirable to-make sible, and generally p king there would be a more injections inalarge fat fowl, such asa large as lack of uniformity in the seasoning of a number t rkey, than in a, small lean fowl, as a small o fOW at different esu o t chicken, and the quantity of seasoning injected hand method is principally a surface seasoning, may b regulated by operating the valve to inject a t u some Oft seasoning y b cooked more or less seasoning as desired. If the fowl is into the meat, and hence a fat chicken or turkey, still warm, as it should be, the injected seasoning 30 for example, may have the skin well seasoned and will permeate the meat and the result will be that some seasoning immediately beneath the skin but. all r practically all of the meat of the fowl will a substantial lack of seasoning within the meat b seasoned, The i of liquid seasoning below the surface. It is also customary to inployed may be varied as desired to satisfy difcorporate seasoning in the dressing with which ferent nditions. A poultry dealer will select a 35 the fowl is stuffed and some of this seasoning may kind and use a quantity of seasoning which will be c o into the fowl but with only such satisfy his particular trade and vary the kind and sults as attend the outside surface seasoning. uantity as may be required. Such seasoning I have discove ed t if liquid seasoning is will, of course, conform to all food requirementsinjected i the meat of thevfowl after it and the injection of the seasoning will not in any 40 dressed and be o it s refrigerated indeed. respect deleteriously affect the food value of the becomes cold throughout, the seasoning will perfQwL meate the meat to all parts thereof and remain I l i in the meat to season all the meat after the fowl The th of seasoning .fowl, which consists is cooked. It is important to perform this opera in injecting a seasoning in liquid form into a 45 tion immediately after the fowl is dressed and v plurality of places in the flesh of the fowl imwhile it is still Warm so t at t e qu d s s n mediatly after killing and before the body heat Will p rmeate all the meat of the fowl. The inhas left the fowl, whereby said liquid will become jected liquid seasoning does not discolor the fowl distributed throughout the fleshy parts of the but does have the effect of piumping the fowl fowl.

and thereby improving its appearance when ex- JOSEPH MARETA. 

